Bagels
- 1 cup quinoa flour
- 1 cup oat flour
- 1 cup almond pulp flour
- 2 tbsp psyllium powder
- 1 tbsp onion powder
- 1 tsp garlic powder
- 2 medium courgette, peeled
- ¼ cup cashews
- ¼ cup olive oil
- 1 tbsp maple syrup
- ¼ cup nutritional yeast
- 1 tbsp apple cider vinegar
- 1 cup water
- Mix quinoa flour, oat flour, almond pulp flour, psyllium powder, onion powder, garlic powder together in a large bowl.
- In a high speed blender, process the courgette, cashews, olive oil, maple syrup, nutritional yeast, apple cider vinegar and water until smooth and creamy.
- Add the wet ingredients to the dry and mix well to combine. The mixture will thicken up after about 5 minutes. Once thickened, form into a ball and then roll into bagels, with the use of a mould if you have one. I prefer to make half bagels, so they don’t need cutting at a later stage, but you can play around with this.
- Dehydrate on a mesh dehydrator tray for 6 to 8 hours at 115 degrees F.
Caper Dill Cream Cheese
- 1 cup cashews
- ½ cup water
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1 tsp honey or a few drops stevia
- ¼ cup caper berries, minced
- 2 tbsp fresh dill, minced
- Pulse in a blender and store in an airtight container in a refrigerator for up to 1 week.
Assembly
- Large handful rocket (arugula) leaves
- 3 or 4 baby tomatoes
- An avocado
- Spread some caper dill cream cheese on each bagel half, then add avocado, tomatoes and rocket leaves. I like to also grind some black or white pepper on top. These can be served open faced or as a sandwich.